Common Thyme (Thymus vulgaris) is a low-growing, woody perennial shrub 6–12 inches tall, grown as an annual in cold climates or as a tender evergreen in zones 5–9 with good winter protection. Its tiny, aromatic gray-green leaves pack a warm, earthy flavor indispensable in soups, roasts, and Mediterranean dishes.
 
Harvest leaves and sprigs anytime during the growing season; regular trimming keeps plants compact and encourages fresh growth while preventing woodiness.
 
One of the most potent medicinal herbs you can grow, thyme is rich in thymol and carvacrol—powerful antibacterial and antifungal compounds. Fresh, dried, or in tinctures, it’s a traditional remedy for coughs, sore throats, and respiratory infections.
 
Drying & storage: Cut 6–8 inch sprigs of new growth, rinse gently, and pat dry. Hang bundles in a dark, warm, well-ventilated spot until brittle, or dry on the lowest oven setting or in a dehydrator. Strip leaves from stems and store in airtight, labeled containers away from light. Properly dried thyme retains flavor and medicinal strength for a year or more.
 
 
Sold in a 2.5" pot.